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Tuna Crescents

1 can Tuna, drained and flaked
2 hard boiled eggs, chopped
1 small onion, chopped
1 can cream of mushroom soup
1 package crescent dinner rolls
1 (6 oz.) can evaporated milk
1/8 tsp. thyme
1/8 tsp. basil
1 (8 oz.) can peas, drained


Mix Tuna with eggs and onions. Blend in 2 tablespoons undiluted soup. Unroll each crescent and spread with filling. Roll up and put on baking sheet. Bake at 375 F for 10 minutes until browned. Combine remaining soup, milk, thyme, and basil. Heat up until hot. Add peas and spoon over crescents.





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